Ellie Thomas Gray

Business Development Specialist

Island hopper, newly wed, and the one most likely to be talking at her family’s Thanksgiving dinner, Ellie is the newest addition to the Morgan & Co. team. With a background as a successful business owner and marketer, she fits naturally in the role of Business Development Specialist and helping companies grow their brand and sales.

Always one to be involved in the business community, Ellie is responsible for helping Morgan & Co. spread the word about audience insight, media strategy, conversion tactics and strong analytics. In doing so she’s educating brands on better ways to increase marketing efficiencies and boost campaign performance, while simultaneously helping Morgan & Co. grow its client base. Odds are, if you’re at an event or perusing marketing strategies, you’ll run into Ellie or her work.

Prior to joining the Morgan & Co. team, Ellie was the Marketing & Business Development Manager for Pacific Retail Capital Partners (PRCP). Her responsibilities included the marketing, business development, guest services and promotional direction, and execution for PRCP’s property in the New Orleans market (The Esplanade). The creation, monitoring and adjustment of marketing budgets, alternative revenue goals and research-based strategic planning were all part of her daily routine.

Before the entering the world of retail marketing, Ellie was owner & operations manager of Fresh Bar Restaurant. And as owner of a restaurant, she handled everything from front of the house, back of the house, promotions, and business development. She was the main force behind the restaurant, and was responsible for concept creation, location development, the business plan, funding, permits and certifications, menu, pricing, HR, branding and community relations.

A Fighting Tiger graduate of Louisiana State University, Ellie earned a BA in Graphic Design & Marketing, with minors in General Business and Art History. Due to her business savvy, she was selected as one of New Orleans Magazine’s 2014 People To Watch, landing a feature on the cover of the September 2014. While at the helm, Fresh Bar was voted Best Place to get a Salad, Best Health-Conscious Restaurant and Best Vegetarian Dishes in New Orleans Magazine’s Tops of the Town 2015.

Check out my homemade salad dressing for any season.

Specs

Favorite Vacation:
Honeymooning in Maui, My brother’s wedding in San Sebastian, Spain, Catamaran Sailing around the BVI, family beach trips… too many to choose just one!

Favorite Food:
Pizza

Favorite Band:
Tom Petty

Favorite Festival/Event:
Hogs for the Cause or any live music event

Favorite Useful Website:
Dare I say… Amazon Prime

First Job:
Camp Counselor

Nickname Growing Up:
Ells

Favorite word/Expression you use the most:
Fabulous, Lovely

Favorite Sound:
Beach waves/breeze

Most extravagant thing you’d like to buy:
Travel anywhere in the world at anytime!

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Check out my homemade salad dressing for any season

In a city full of delicious food options, I try to eat healthy and find myself craving salads all the time! And actually, my love of salads and healthy eating lead me to open my own salad, wrap and juice bar back in 2012 (sold in 2016). Back then, I created my own house-made menu of dressings and here are some of my favorites to enjoy throughout the year!

 

Citrus Vinaigrette: (makes about 8-10 servings)

Pinch of salt
1 clove of garlic, minced
2 tablespoons white wine vinaigrette
Juice of half a lemon
Juice of half a lime
1 cup of orange juice
¼ cup of Extra Virgin Olive Oil

Combine all ingredients and mix well.

Avocado Vinaigrette (oil-free): (makes about 8-10 servings)

In a small food processor, pulse for 30-45 seconds or until the following ingredients are well blended.
Small handful of grape tomatoes
Small handful of green grapes
¼ cucumber (cleaned & peeled, diced)
2 avocados (diced)

Add:
½ teaspoon of salt
½ tablespoon of finely chopped cilantro
1 clove of garlic, minced
¼ cup of white wine vinaigrette
½ cup of water

Mix all ingredients well. Dressing will be a thicker consistency.

Balsamic Vinaigrette: (makes about 8-10 servings)

Mix the following ingredients well.
1 teaspoon of salt
½ teaspoon of pepper
1 clove of garlic, minced
4 tablespoons of balsamic vinegar
2 tablespoons of red wine vinegar
2 tablespoons of Dijon mustard
2 teaspoons of light brown sugar

Whisk in ½ cup of Extra Virgin Olive Oil to the mixture last.

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